Radish Green + Mushroom Omelet

We always aim to use the entire vegetable if possible so the greens from our CSA breakfast radishes ended up in this flavorful omelet. We already had the mushrooms on hand but you can incorporate any variety into this omelet. Fresh oregano was another one of our CSA greens from the past week but using a smaller amount of dried oregano would be fine as well. In addition to utilizing our CSA vegetables and herbs this year we also planted several herbs and peppers. I'm looking forward to harvesting our plants later this summer.

Vegetarian & Cooking original. 

-1 bunch radish greens
-4 ounces cremini mushrooms
-4 ounces shiitake mushrooms
-1/2 teaspoon thyme
-1/2 teaspoon sage
-1/2 teaspoon fresh oregano
-1 ounce sharp cheddar
-4 eggs
-2 tablespoons plain yogurt

Clean the mushrooms and radish greens, and pat dry with a paper towel. Trim and chop the mushrooms, sauteing them in a touch of oil over medium heat, with a dash of salt. Cook for five minutes, stirring every so often. Chop the greens and add to the pan with the mushrooms, together with the herbs, finely minced. After another two minutes, remove from heat.

Break eggs into a bowl and whisk with yogurt. Pour into a medium skillet warmed over medium heat, bottom coated with cooking spray. When the eggs begin to set, test the firmness of the edge with a rubber spatula. At a certain firmness, you will be able to gently lift an edge of the egg with the spatula, and at the same time tilt the pan so that some of the uncooked egg on top runs over to the pan. Do this carefully along the edge in a few places until set, then flip using a plastic spatula.

Add about half of the mushrooms and greens to one half of the omelet. Grate the cheddar over that half of the omelet, then fold the other half over. Plate and serve with a garnish of extra herbs.


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